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One-Pot Tomato & Garlic Orzo

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One-Pot Tomato & Garlic Orzo

 It's flavorful, satisfying, and perfect for busy weeknight meals.
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Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • medium saucepan

Ingredients
  

  • 1 cup orzo
  • 1/2 cup coconut milk or heavy cream
  • 1 tbsp chili oil to taste
  • 3/4 cup water
  • 1/4 cup fresh basil
  • 1-2 cup cherry tomatoes
  • 10 garlic cloves minced
  • 2 tbsp olive oil
  • salt & pepper
  • 1/4 cup parmigiano reggiano

Instructions
 

  • Place a medium saucepan over high-medium heat, add olive oil and garlic, sauté for about 30-60 seconds.
  • Add cherry tomatoes, salt and pepper and mix. Cook the tomatoes until softened a bit, then gently and carefully press the tomatoes and add the chili oil. Stir often.
  • Add the orzo and mix well, stir for about 1 minute.
  • Add coconut milk and lower the heat, cook for about 5-10 minutes, stir often.
  • Add parmigiano reggiano, basil and mix well.
  • At this point try the orzo, if it’s a bit hard you can add a bit of water and cook for a little bit more, while stirring.
  • Enjoy 🙂

Notes

* Stirring the orzo throughout the cooking process is important in order to prevent it from burning or sticking to the bottom.
* If you have some leftovers, orzo can get a bit sticky the day after. I usually leave it in the saucepan I cooked it in. Then, the day after I’d add a little bit of liquid (cream or water) and mix over medium heat, it definitely makes it feel very fresh.
Serve with parmigiano reggiano, chili flakes and microgreens.
 
Keyword one-pot, orzo
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